Chrysanthemum Tofu Soup

Chrysanthemum Tofu Soup

5.0 1 rating

Prep. 5 min

Total 2 h 10 min

6 portions

Ingredients

daikon (Japanese radish) cut in small chunks
600 g
Chinese red dates pitted
10
dried oysters soaked to soften
8
water
1400 g
salt adjust to taste
1 tsp
silken tofu (approx. 1 block)
300 g
wolfberries (goji) soaked to soften, to garnish
6

Difficulty

easy

Nutrition per 1 portion

Sodium 421 mg

Protein 6 g

Calories 414 kJ / 99 kcal

Fat 3 g

Fibre 3 g

Saturated Fat 0 g

Carbohydrates 14 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Reunion Dishes 13 Recipes
International

You might also like...

Show all

Chicken Noodle Soup

50 min

Creamy tomato soup

30 min

Gyoza soup

25 min

Sinigang na salmon fillet

30 min

Pork Ball Soup With Cabbage

40 min

Tingly Korean pork noodle ramyeon

50 min

Maple Sweet Potato Soup with Parmesan Croutons

45 min

Fragrant Coconut Fish Soup with Sweet Potato

45 min

Chorba Freekeh

1 h

Curry, Ginger Kabocha Squash Soup

50 min

Seaweed Beef Tofu Soup

25 min

Creamy Mushroom Soup

25 min

Show all